Roasted nectarines with vanilla syllabub

This old-fashioned crème is magical – and delicious paired with roasted nectarines!

By Nici Wickes
  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
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Roasted nectarines with vanilla syllabub
  • 2 tablespoon caster sugar
  • 4 firm but ripe nectarines (or other stonefruit), halved and de-stoned
  • 1/4 cup pistachios, to garnish
  • 1/4 cup sweet white wine (or sherry)
  • 3 tablespoon caster sugar
  • 1/2 lemon, zest and juice
  • 1 cup cream
  • 1 teaspoon vanilla extract


Roasted nectarines with vanilla syllabub
  • 1
    For the roasted nectarines, preheat the oven to 200°C. On a saucer, sprinkle in the first measure of caster sugar and dip each nectarine half, flesh-side down, into the sugar to coat.
  • 2
    Place the fruit, sugared side up, in an oven-proof pan and roast for 20-30 minutes until caramelised and softened. Towards the end of cooking, put the pistachios in the pan with the fruit and toast for 5 minutes.
  • 3
    For the syllabub, place a medium bowl in the freezer to chill. In a small bowl, mix the wine, 3 tbsp sugar, lemon juice and zest, then stir to dissolve.
  • 4
    Beat the cream with the vanilla in the chilled bowl until it begins to form soft clouds. With the beater still running, gradually add the wine mixture and continue beating until the cream forms soft peaks.
  • 5
    Serve the warm fruit with a generous dollop of syllabub and garnish with the pistachios.


Don’t overbeat the cream once you’ve added the wine as it may split.

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